Prep Time: 1 hour
Cook Time: 1 hour
2 Cups Long Grain White Rice, uncooked
6 Cups Skim Milk
1 teaspoon Salt
1 Cup Butter
1 8-oz. Cream Cheese
1 Cup Half-and-Half
1 teaspoon Vanilla Extract
1 Cup Self-Rising Flour
1/2 Cup Golden Raisins
Combine the Rice, Milk, and Salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently.
Preheat oven to 175*C (350*). Grease and flour a 9x13 baking pan.
In a large bowl, combine the Butter and Cream Cheese. Cream well with wooden spoon.
In another bowl combine Eggs, Half-and-Half, and Vanilla. Add to creamed mixture and blend well.
Stir in the cooled Rice mixture and mix well. Add the Self-Rising Flour and blend well. Stir in the Golden Raisins.
Pour batter into the prepared pan, pat top to avoid any air bubbles. Bake at 175*C (350*) for one hour. Let cake stand for one hour before turning out of pan.
"An old Polish recipe made with Cream Cheese and Rice." From Allrecipes.com, submitted by shirleyo.
And a note from me: This is good. I think next time I will either add some Cinnamon to the batter, or serve the cake with a good spoon-full of tart Berry or Cherry jam.